Pardon the repetition πŸ˜€ Yang chow rice is just so good, can’t get enough of it so please forgive me if I am posting one again today. This is a quick recipe that you can do when in a hurry…I should be writing in first person here. lol. Be it for breakfast, lunch or dinner this is a sure hit! For my kids at least. But instead of pork slices, I used cooked ham.

3 eggs
roast pork or cooked ham
shrimps, cut or whole
fish (optional)
Salt and pepper

onion, diced
4 cups cold cooked rice


Lightly beat the eggs and set aside.

Dice the barbecued pork or ham. Rinse shrimp, shell, devein, and chop. Season shrimps with salt, pepper and cornstarch.

Heat the wok and add 1 tablespoon oil, add shrimp when hot and stir-fry until pink. Add pork or ham. Stir-fry briefly, then remove shrimp and pork from pan.

Next, put some oil in the pan again, add onions. Stir-fry until transparent then add peas. Remove from pan.

Again, heat some oil. Add cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.

Add pork, shrimp, fish, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

Tip; Though what differentiates Yang chow rice from cantonese rice are the soy sauce and oyster sauce, it wouldn’t hurt putting a bit of soy sauce on beaten eggs. πŸ˜€


Have a lovely weekend!